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A gourmet bowl of creamy French Onion Beef Gnocchi topped with melted gruyere cheese and fresh herbs as the main course for a cozy dinner.

French Onion Beef Gnocchi 1-Pot Cheesy

Experience the deep, savory comfort of a slow-cooked French onion soup transformed into a satisfying, restaurant-quality meal in under 30 minutes. This one-pot wonder features pillowy gnocchi and tender ground beef, all smothered in a rich, cheesy, caramelized onion gravy.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: French-Italian Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 1 lb shelf-stable or refrigerated gnocchi
  • 2 large yellow onions, thinly sliced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 cup Gruyère cheese, freshly shredded
  • 1 tsp dried thyme
  • 1 tbsp olive oil for cooking onions
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • Optional: 1 tbsp balsamic vinegar for acidity

Equipment

  • Large, deep oven-safe skillet or Dutch oven
  • Slotted spoon
  • Chef's knife
  • Cutting board
  • Cheese grater
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Heat a large, deep oven-safe skillet over medium-high heat and add the ground beef. Brown until no pink remains, then remove the beef with a slotted spoon and set aside, leaving the rendered fat in the pan.
  2. Add the thinly sliced onions to the skillet. Cook slowly over medium heat until they reach a deep, golden-brown caramelized state (add a splash of water if they brown too quickly).
  3. Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant.
  4. Return the cooked ground beef to the skillet and pour in the beef broth and Worcestershire sauce, scraping the bottom of the pan to release any browned bits (fond).
  5. Bring the liquid to a gentle simmer, then stir in the gnocchi. Cover the skillet and simmer for about 5 minutes, or until the gnocchi are tender and the sauce has thickened.
  6. Remove the lid and stir, ensuring the gnocchi are coated in the glossy gravy.
  7. Sprinkle the Gruyère cheese evenly over the top.
  8. Transfer the skillet to the oven and broil for 2 minutes, or until the cheese is bubbling and golden-brown.

Notes

To elevate the flavor, add a splash of dry sherry or balsamic vinegar before adding the broth to cut through the richness of the cheese. If you prefer a thicker sauce, simmer uncovered for an additional minute before adding the cheese. Store leftovers in an airtight container for up to 3 days; when reheating, add a small splash of beef broth to restore the creamy consistency.